Radicchio and Fennel Salad with Basil and Blood Oranges
Ruby-colored blood oranges, thinly sliced fennel and an abundance of basil make this pretty salad an aromatic addition to the table. We like using Tarocco blood oranges rather than the darker Moro variety because they are seedless, but you can use any type of orange you like, discarding the seeds as you slice them if necessary. If you slice the oranges thinly enough—a mandoline is helpful here—the orange peel is tender enough to eat, but you can also peel the oranges before slicing them if you prefer.
- 3 Tbs. red wine vinegar
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 1 Tbs. fresh blood orange juice
- Kosher salt and freshly ground pepper
- 1 head radicchio, leaves separated and coarsely chopped
- 2 blood oranges, ends trimmed and very thinly sliced crosswise
- 1 fennel bulb, trimmed, cored and thinly sliced
- 1 cup (1 oz./30 g) lightly packed fresh basil leaves
In a small bowl, whisk together the vinegar, olive oil, orange juice and 1/2 tsp. salt until combined. Season with pepper and more salt, if desired.
In a large serving bowl, toss together the radicchio, blood oranges, fennel and basil. Season lightly with salt and pepper. Pour the vinaigrette over the salad and toss gently to combine. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen